Pasta for dinner....?!


Question: I'm planning on making some kind of pasta dish for dinner for me and my bf but I'm not sure what to make. Anyone have any ideas? I have Roasted Garlic pasta sauce,mushrooms, tomatoe slices and onions but I have to stop and get noodles. Any ideas on what type of noodles and what dish? No spaghetti or lasagna. Thanks!


Answers: I'm planning on making some kind of pasta dish for dinner for me and my bf but I'm not sure what to make. Anyone have any ideas? I have Roasted Garlic pasta sauce,mushrooms, tomatoe slices and onions but I have to stop and get noodles. Any ideas on what type of noodles and what dish? No spaghetti or lasagna. Thanks!

pasta with prosciutto, peppers, and herbs

1 small red onion, chopped fine
1 yellow bell pepper, chopped fine
3 tablespoons extra-virgin olive oil
a 7-ounce jar roasted red peppers, drained and chopped fine
3/4 cup finely chopped prosciutto or other ham (about 3 ounces)
1/2 pound gigi del gargano (ruffle-edged, cone-shaped pasta) or rotini (spiral pasta)
1 cup packed mixed fresh herbs such as basil, mint, and parsley leaves, chopped fine
lemon wedges as an accompaniment
freshly grated Parmesan cheese as an accompaniment
Preparation
In a heavy skillet cook onion and yellow pepper in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in red peppers and ham. In a kettle of salted boiling water cook pasta until al dente and drain well. In a bowl toss pasta with pepper mixture, remaining 2 tablespoons oil, herbs, and salt and pepper to taste.

Serve pasta with lemon and Parmesan.
--------------------------------------...

pasta with sausage, tomatoes, and mushrooms
2 1/2 pounds Italian sweet sausages, casings removed, crumbled
3 tablespoons olive oil
1 1/2 pounds mushrooms, thickly sliced
3 cups chopped onions
1 1/2 cups chopped fresh basil
1/4 cup chopped fresh oregano
6 large garlic cloves, chopped
1 cup dry white wine
5 cups canned crushed tomatoes with added puree
2 cups diced tomatoes (about 4 medium-large tomatoes)
2 tablespoons (1/4 stick) butter

1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)
1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)
Preparation
Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.
--------------------------------------...

pasta with summer vegetables

1 1/2 pounds fava beans, shelled (about 1 cup)
2 zucchini (about 1 pound) scrubbed, the skin and 1/4 inch of the flesh removed with a knife in wide strips and cut into 2-inch julienne strips, reserving the core for another use
2 pints cherry tomatoes, quartered lengthwise
1/2 cup finely chopped red onion, soaked in cold water for 10 minutes if strong
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 yellow bell pepper, cut into 2-inch julienne strips
3/4 cup fresh flat-leafed parsley leaves
5 tablespoons extra-virgin olive oil
3/4 pound gemellini (small pasta twists, available at some specialty foods shops) or other small tubular pasta
freshly grated Parmesan as an accompaniment if desired
Preparation
In a saucepan of boiling water boil the fava beans for 4 to 5 minutes, or until they are tender. Drain the beans, let them cool until they can be handled, and peel off and discard the tough outer skins. In a steamer set over boiling water steam the zucchini, covered, for 1 1/2 to 2 minutes, or until it is just tender. In a large bowl combine the beans, the zucchini, the tomatoes, the onion, drained well if soaked, the garlic, the bell pepper, the parsley, the oil, and salt and black pepper to taste and toss the mixture until it is combined well. In a kettle of boiling salted water boil the gemellini until it is al dente>, drain it, and while it is still hot add it to the vegetable mixture, tossing the mixture until it is combined well. Serve the pasta warm or at room temperature with the Parmesan.

maybe get the rainbow rotini and add your veggies to your sauce, or pick up some manicotti noodles or the really big "shell" noodles and some cheese and do a stuffed pasta.


http://www.suite101.com/article.cfm/free...

RIGATONI NOODLES ARE GOOD!!!!

You can get manicotti shells (look kinda like hollow logs) and fill them with italian sausage (squeeze it out of the casing). Then you place in a baking dish (the manicotti is hard and the sausage is raw) and cover with sauce (add water to the sauce) and mushrooms and tomatoes and onions, and bake at 375F until soft. Top with mozzarella and parmesean and bake for another 10 mins or until bubbley. Serve with crusty bread. It's way easy! If you have any questions, let me know. I hope you enjoy your dinner!

add some sliced grilled chicken and bowtie pasta.

what about ravioli ?cook the onions and the mushroom first then add the sauce and the tomato slices add some basilic too

You can make an incredibly delicious creamy pasta using only 3 or 4 ingredients as follows. Great with spirals, fettucine, or stuffed fresh pasta such as ravioli or tortellini. It's quite rich though and not low in fat.

Creamy Pasta Sauce
for 1 package pasta

1/4 C butter
1 C heavy cream (you can use half and half)
1/3 C grated parmesan
1 tsp dried chives

Melt the butter in a pan. You can use your pasta cooking pan, just pour out the pasta to drain it, then return the pan to the stove and make the sauce, then you can return the drained pasta to the pan and stir gently to coat.

When butter is melted, add cream. Stir until well blended and heated through, but do not boil. Add parmesan and chive, and salt and pepper to taste.

If you like you can also stir in any of the following:

Sauteed mushrooms (slice and saute in butter until soft)
Frozen peas or broccoli florets (they will defrost in the sauce, add pasta when heated through)
1 can tuna
Bits of smoked salmon
Dried garlic granules
Tomato puree (for a creamy tomato sauce)

It is so easy and really unbelievably good.

Liniguine Alfredo cheese sauce! YUM!

rotinie,or maybe rice,that is sorta good
but i would go with the first one.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources